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O Bee Staff Picks

Love recipes? We do too. Check out these O Bee Staff Picks. Be sure to bookmark this page, we add new recipes regularly.

Easiest Crock Pot Chili

Photo credit: The Spruce Eats

Ingredients:

1 pound lean ground beef, 85% to 90% lean

1 medium onion, chopped

2 (15-ounce) cans tomato sauce

1 (14.5-ounce) can diced tomatoes with onion and garlic

2 (15-ounce) cans pinto beans, rinsed and drained

1 envelope McCormick chili seasoning

1/2 teaspoon garlic powder or to taste

2 teaspoons chili powder or to taste

Salt and pepper to taste

Directions:

Brown the ground beef with the onion. Drain.

Transfer the ground beef and onion mixture along with the remaining ingredients to slow cooker; stir to blend.

Cover the pot and cook on low for 8 to 10 hours.

Serve in heated bowls with hot cornbread and butter on the side.

Notes:
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's ready.
Top your chili off with freshly baked cornbread croutons. Toss about 2 cups of cubed cornbread with 1/4 cup of melted butter and a tablespoon of fresh chopped parsley, if desired. Spread the cubes out on a large baking sheet. Bake in a preheated 450 F oven for about 8 to 10 minutes, or until they are browned.

Ramen Noodle Hacks

Turn your boring ramen noodles into a culinary sensation with a few of these Ramen Noodle Hacks.

Add a boiled egg for protein and to make it a more filing meal.

Use noodles as base for Yakisoba stir-fry. Boil noodles, drain and then fry up with veggies of your choice.

Add Siracha to take the spice factor up a notch (or two).

Use peanut butter in place of the flavor packet for a Thai inspired dish. Mix together sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic and ginger. Pour over cooked noodles and enjoy!

Add dried seaweed to give it fancy-restaurant appeal.

That’s only 5 of 14 hacks from our friends at Insider. Click here for the complete list along with ingredients and directions.

Corned Beef Hash

Photo credit: Tasting Table

Ingredients:

2 large russet potatoes, peeled, cut into 1-inch pieces (3 cups)

2 tablespoons butter

1 medium red onion, very thinly sliced (about 1 cup)

3 tablespoons canola oil

2 cups corned beef, cut into 1-inch pieces

Kosher salt, freshly ground black pepper and cayenne pepper, to taste

3 tablespoons roughly chopped flat-leaf parsley

2 tablespoons finely chopped chives

Zest ½ lemon

Directions:

In a small pot of salted water, bring the potatoes to a boil, reduce heat to medium and simmer until very tender, 16 to 18 minutes. Using a slotted spoon, remove the potatoes and transfer to a paper-towel lined plate to dry.

Meanwhile, in a small skillet over medium heat, warm the butter. Add the onion, season with salt and cook, stirring often until the onions are soft, 5 minutes. Set aside.

In a large cast-iron or nonstick skillet over medium heat, add the canola oil. When the oil is hot, add the potatoes, stirring occasionally until they begin to turn light golden brown. Add the corned beef; season with salt, pepper, and cayenne. Cook until the beef is heated through, 2 to 3 minutes.

Using a potato masher, gently smash the potatoes and corned beef flat and allow the hash to cook, untouched, until crisp and golden brown on the bottom, 3 to 5 minutes. Add the onions to the potato skillet, toss and press down again. Repeat this process two more times, until almost all of the potatoes are golden brown and crisp, 8 to 10 minutes. Remove from the heat and toss with parsley and chives. Top with lemon zest and serve.

In a large pot, heat olive oil and brown chicken breasts on both sides. Remove chicken from pan and set aside. Add garlic and onions to pot and brown over medium heat. Deglaze pan with a bit of broth.

Chop up chicken and add to pot.

Add remaining ingredients and simmer on medium until the potatoes are soft, about 40 minutes.

Feel free to add other herbs and spices to taste and serve!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Submitted by Jeannie W., Training Specialist

Ingredients:

1 1/2 cups flour

1 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

4 teaspoons pumpkin pie spice

3/4 cup butter, melted & cooled slightly

4 large eggs

2 cups pumpkin puree

1 teaspoon vanilla

Frosting Ingredients:

1/2 cup butter, softened

1 (8oz) package cream cheese

3 cups powdered sugar

1 teaspoon vanilla

1 tablespoon cinnamon

Directions:

For the cupcakes: Preheat your oven to 350 degrees F.

In a large mixing bowl, whisk together the first 6 dry ingredients. In a separate large bowl, whisk together the pumpkin, eggs, butter and vanilla. Pour the wet ingredients into the dry ingredients and whisk gently until just blended.

Scoop into paper-lined muffin tins, about 2/3 full. (This recipe will make about 24 regular-cupcakes, or 48 mini-cupcakes.) Bake for 20-25 minutes for regular-sized, or 12-15 minutes for minis, until the cupcakes are set, and a toothpick inserted in the center of a cupcake comes out clean.

Immediately remove from the pans onto a cooling rack and let cool completely before frosting. (You could always serve these warm with cinnamon sugar butter for breakfast and call them muffins!!)

For the frosting: In a large bowl, with an electric mixer, beat the cream cheese and butter together until smooth and fluffy. Beat in the sugar, vanilla and cinnamon until blended. Spread or pipe on top of the cooled cupcakes!

Beer + Snickerdoodles = Snickerbrewdles

Photo credit: TheBeeroness.com

Ingredients

For the cookies:

1 cup unsalted butter, softened

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

2 teaspoons vanilla extract

¼ cup (2oz) IPA beer

3 ¼ cups all-purpose flour

1 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon kosher salt

For the topping:

¼ cup granulated sugar

¼ cup brown sugar

2 tablespoon ground cinnamon

Directions

In the bowl of a stand mixer add the butter, and both kinds of sugar. Beat until well combined.

Add the eggs and vanilla, beating until well combined.

Stir in the beer.

Add the flour, cream of tartar, baking soda, and salt. Stir until just combined.

Stir together the remaining sugars and cinnamon in a small bowl.

Using a cookie scoop, scoop out a ball of dough, then roll in the cinnamon sugar.

Add to a baking sheet covered with parchment paper, evenly spaced (you will need two to three baking sheets total).

Add the cookies to the freezer while the oven heats (this will prevent them from spreading).

Heat the oven to 350°F.

Bake the cookies for 16-18 minutes or until the edges have turned golden brown the center has set.

In a large skillet, sauté bratwurst for 1 minute. Add stir-fry blend; cook 3-5 minutes longer or until vegetables are tender. Set aside and keep warm.

In a large bowl, combine cheese and flour. In a large saucepan, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in beer; heat over medium heat until bubbles form around sides of pan.

Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.

Arrange tortilla chips on a large serving platter. Spoon cheese mixture over chips. Top with bratwurst mixture. Serve immediately.

Directions:
In a large mixing bowl add the flour, salt and pepper and stir to combine. Add the steak and dredge in the flour mixture to coat. In a large Dutch oven over medium heat, add the butter and melt. Give the steak cubes a good shake to remove excess flour then place in the Dutch oven, leaving enough room to allow space between the pieces. They will not all fit so you will have to do this in batches. Brown the steak on all sides and set aside. Add the bacon to the Dutch oven and cook until the bacon has rendered its fat but is not burnt, about 5-8 minutes, then set aside with the beef. Add the garlic and onions and cook for 5-10 minutes, stirring often until they are caramelized. Deglaze the Dutch oven with your favorite ale and scrape the brown bits from the pot. Let the mixture reduce for 5 minutes, then add the beef stock, sugar, thyme, tarragon, and bay leaves and turn up the heat to medium high and bring to a boil. Once the stew has reached a boil place a lid on the top and drop the heat to low for 2 to 2 1/2 hours, stirring occasionally, until the meat is tender. If needed, remove the meat from the Dutch oven and increase the heat to medium high, reduce the liquid to thicken then add back the meat. Enjoy!

Directions:
Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling, spreading evenly.
Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

Pasta With Beer Cream Sauce

Ingredients:

2 Tbs butter

2 cloves garlic, minced

1 C The Stoic

1 C cream

1 Tbs lemon juice

½ C parmesan

½ tsp pepper

½ tsp salt

pinch cayenne

½ C English peas

3 C pasta

1 C water

Directions:
In a pot over medium high heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds. Add the beer, cream and lemon juice; reduce heat to maintain a simmer. About a tablespoon at a time, add the Parmesan, stirring until melted before adding more. Add the dry pasta, water and peas, simmer, stirring frequently, until pasta is al dente and the sauce has thickened, about 10 minutes. Serve immediately and with a snifter of The Stoic.

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